1 c. low sodium beef broth
1 tbsp. chopped fresh parsley
1 c. thinly sliced zucchini
1 c. thinly sliced carrot
1 c. cubed eggplant (1" pieces) (opt.)
1 c. canned crushed tomatoes
1 1/2 oz. orzo pasta
2 tsp. grated Parmesan cheese
1 tsp. dried basil

In a 2 quart casserole, combine broth, 1 cup water and parsley. Cover and microwave on high 4 to 5 minutes until light comes to a boil. Stir in remaining ingredients. Cover and microwave on high 15 to 20 minutes, stirring twice.